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3 lb. frog legs
1 c. butter
1 can tomato sauce
1 c. sliced mushrooms
1/4 c. chopped parsley
2 cloves garlic, minced
1 c. heavy cream
1 c. flour
1 c. olive oil
Melt butter in skillet. Add tomato sauce, mushrooms, parsley, garlic and simmer for 10 minutes. Dip frog legs in cream, then in flour. In other skillet, saute legs in oil for 10 minutes (or until brown). Serve with sauce. Serves 6.
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